By Nelka on May 25, 2006
Photo by Nelka
Photo by Nelka
"This is an extremely popular snack food here. Lately it is becoming less popular in cafeterias but it is still a favorite at almost any home. Feel free to alter the condiments but keep the pepper, the onions and the cumin. You could also grate some cheese on top, or add it to the meat mixture."
Serving Size: 1 (868 g)
Servings Per Recipe: 1
"This is a great snack. Princesses are a favourite in Bulgaria. I'm a Bulgarian living in the UK myself and I really miss Bulgarian food. I have to say, my mum never used to put ginger or coriander in the mixture. And very often she would add some greated kashkaval cheese (very similar to cheddar or edam)to it. Also, traditional American and British bread tends to be very soft and crumbly, so if you are using that kind of bread you might need to put it in the toaster first, before you spread the mixture on top. Otherwise, it might get all mushed up. I want to say thank you to Anelia for trying to popularise Bulgarian food. All your recipes are typically Bulgarian and delicious. Bravo!"
"Great to see a recipe for Princesses! I am not Bulgarian, but my wife is, and this is one of our favorite treats. I was first introduced to Princesses when making Sujuk (dried meat sausage) with her family and friends. It was my understanding that making Princesses from the meat being prepared for Sujuk was a pretty big tradition. We make our Princesses from a traditional Bulgarian Sujuk recipe which uses a little less pork to beef ratio, 3 to 2, and a lot of salt (used in the drying process of Sujuk). I use 1lb beef, 2/3 lb pork, tbs salt, tsp pepper, tsp cumin, 1/4 tsp Allspice and 1/4 tsp nutmeg. Mix with 1 egg, spread on slightly toasted french baguette slices (great comment Darena!) and cook at 375 for 15 - 20."